Cucumber Zucchini Salad with Lemony Basil Dressing

Adapted from The Lemon Bowl

Slice thinly: 1 cucumber and 1 zucchini

(skins on or off, seeds in or removed – your choice)

If you have time: Salt the veggies (1/2 teas minimum) and set aside in a colander for 1/2 hour. Then squeeze any liquid out of the vegetables you can.

If you don’t have time: Add 1/2 teas salt to the dressing

Whisk together to make the dressing:

    • the juice of 1 lemon
    • 2T olive oil
    • 1teas dijon
    • 2T minced fresh basil
    • 1/2 teas pepper

Toss cucumbers and zucchini with the dressing. 

Taste and adjust seasoning.

Garnish with: sliced tomatoes, red onions, feta, olives, smoked fish or whatever floats your boat!